For an extra layer of flavor, consider searing the pork shoulder in the Dutch oven before adding the citrus marinade. This will create a beautiful crust and add depth to the final dish. Don't be afraid to adjust the spices to your liking. If you prefer a spicier dish, add a pinch of chili flakes or a dash of your favorite hot sauce to the marinade. The braising liquid can be strained after shredding the pork for a smoother sauce, but leaving the bits of onion and garlic adds a rustic touch and intensifies the flavor.
Citrus-Braised Pork
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PREP TIME35 mins
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COOK TIME4 hrs
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TOTAL TIME8 hrs 55 mins
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SERVING12 People
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VIEWS6
Transform a humble pork shoulder into a succulent masterpiece with this vibrant citrus-braise! Infused with bright, tangy flavors, the pork becomes meltingly tender, perfect for piling onto sandwiches, crafting flavorful tacos, or creating unforgettable chilaquiles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol52 mg
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Fiber1 g
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Protein14 g
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Saturated Fat6 g
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Sodium763 mg
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Sugar7 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a heavy Dutch oven, whisk together the orange juice, sliced onion, lime juice, olive oil, smashed garlic, dark brown sugar, kosher salt, dried oregano, ground cumin, lime zest, black pepper, and bay leaves. Add the pork shoulder, turning to coat it evenly. Cover the Dutch oven and marinate in the refrigerator for at least 4 hours, or preferably overnight. (4 hours - Overnight)
02
StepPreheat your oven to 325 degrees F (165 degrees C). Remove the Dutch oven from the refrigerator. Tightly cover the Dutch oven with aluminum foil to create a secure seal. (5 minutes)
03
StepPlace the Dutch oven in the preheated oven and cook, covered, for approximately 1 1/2 hours, or until the pork is heated through. Carefully flip the pork shoulder. Replace the foil, ensuring it's tightly sealed, and cook for another hour. Remove the foil and continue cooking, uncovered, flipping the pork halfway through, for an additional 1 1/2 to 2 hours, or until the pork is incredibly tender and easily falls apart, and the marinade has reduced to a luscious sauce. (4 - 5 hours)
04
StepRemove the pork shoulder from the Dutch oven and let it rest for 20 minutes. Return the rested pork to the Dutch oven. Using two forks, shred the pork into tender, succulent strands. Stir the shredded pork into the reduced marinade, ensuring it's well coated with the flavorful sauce. Discard the bay leaves before serving. (25 minutes)
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